Sauce Duguay

Servings 6 people


  • 1 lb boneless chicken cubed
  • 1 whole red pepper julienned
  • 1/3 cup olive oil
  • 3 medium tomatoes chopped
  • 3 tbsp fresh basil or parsley chopped
  • 1/2 lb feta cheese
  • 1 bag Al Dente pasta


  • Heat oil in skillet and sauce chicken and peppers until chicken is almost cooked - approximately 4 minutes.
  • Add chopped tomatoes, cooking for another minute.
  • Cook pasta according to package instructions.
  • Add basil, feta, and cooked pasta to the skillet.
  • Toss gently and season with salt and pepper.


This recipe was created by a great friend and chef, Jay Duguay. It has been one of our most requested recipes.

2 thoughts on “Sauce Duguay”

  1. 5 stars
    Had cut the recipe from the back of a bag of al dente pasta about 15 years ago. Couldn’t find it this evening….so grateful it was on line! Absolutely delicious!

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